Gotlandsdrikku - Beer Recipe - Brewer's Friend

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Gotlandsdrikku

266 calories 27 g 330 ml
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 20 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 84 liters
Pre Boil Gravity: 1.072 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Old farts
Calories: 266 calories (Per 330ml)
Carbs: 27 g (Per 330ml)
Created: Sunday November 20th 2016
1.086
1.021
8.6%
4.6
10.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 kg Smoked Malt30 kg Smoked Malt 37 5 100%
30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Hersbrucker50 g Hallertau Hersbrucker Hops Pellet 4 Boil 30 min 4.59 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 kg Juniper Flavor Other 20 min.
 
Yeast
- Default - - -
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 507 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Randy Mosher's profile for Pale Ales and IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 72.15 L. Suggest reducing initial water volume to 45.4 L and adding 26.75 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 109.8 L. Suggest reducing strike water volume to 25.6 L and adding 64.4 L sparge/top-off. 90
Strike water volume at mash thickness of 3 L/kg 90
Mash volume with grains 109.8
Grain absorption losses -30
Remaining sparge water volume (equipment estimates 13.1 L) 24.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 72.2 L) 84
Boil off losses -1.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 70
Going into fermentor 70
Total: 114.9  
Equipment Profile Used: System Default
 
Notes

Use baking yeast, This one is traditionally used and gives the trademark flavor of Dricke: http://www.kronjast.se/var-jast/

Twigs from the juniper is boiled in the strike water to infuse flavor before the mash. Try to get twigs with berries for extra flavor.

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  • Last Updated: 2022-12-12 08:13 UTC